It seems that every time I shop for a wedding gift, I wind up in the kitchen/baking section, and almost every time I end up buying a gift for them and one for myself ;). That’s how I wound up with this cute little 6 cup bundt pan. It was just so cute I couldn’t resist and it’s the perfect size for a family of two. I decided to make a lemon chia yogurt cake to try out my new toy. As fate would have it, I had just bought some beautiful lemons and Jordan was out of town…soo I may have had cake for dinner. That’s totally fine if the cake has yogurt and chia seeds, right?? 😉 I had been craving lemon and this cake really hit the spot. It has a delicious, fresh lemon flavor. And now I’m pretty much in love with my new bundt pan! I’ve already got a list of recipes to try next. Of course, if you don’t have a 6 cup bundt pan, you could easily make this same recipe in a loaf pan or you could double the recipe and use a standard 12 cup bundt pan. Either way, you should definitely give this recipe a try. Enjoy!

Lemon Chia Yogurt Cake

2 cups all-purpose flour
2 tbsp chia seeds (or poppy seeds)
1 1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
8 tbsp unsalted butter, at room temperature
1 cup sugar
2 large eggs
zest of 2 lemons
1 tsp vanilla extract
1 cup plain yogurt (I used fat-free)

For the glaze:
3/4 cup confectioners’ sugar
juice of one lemon

1. Preheat the oven to 350˚ F.  Spray 6 cup bundt pan (or loaf pan) with non-stick spray.
2. Combine the flour, chia seeds, baking powder, baking soda and salt in a medium bowl.  Stir briefly to combine.
3. In a mixing bowl, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  Beat in the eggs one at a time, blending well after each addition.  Mix in the lemon zest and the vanilla extract.
4. With the mixer on low speed, mix in the dry ingredients in two additions alternating with the yogurt, beating each addition just until incorporated.
5. Pour batter into prepared pan. Bake in preheated oven for 40-45 minutes. 
6. While the cake is still warm, whisk together the confectioners’ sugar and lemon juice in a small bowl to make the glaze.  Drizzle over cake. Let the glaze set before serving.
*loosley adapted from Joy of Baking

Categories: Breads, Breakfast, Cakes

One Response so far.

  1. Sonya says:

    I love that 6-cup bundt pan too! Perfect for families of two!

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